Grilled lamb with houmous mash

The Grilled Recipes kitchen invites you to try Grilled lamb with houmous mash recipe. Enjoy tasty grilled recipes and learn how to make Grilled lamb with houmous mash.

Forget potatoes, try this tasty mash is made with chickpeas - you'll be hooked in no time


8 lamb chops
2 courgettes , thickly sliced
3 tbsp olive oil
1 red onion , halved
1 lemon
2 x 400g / 2 x 14oz cans chickpeas
50g feta cheese
handful mint leaves, finely chopped


1. Heat grill to high. Put the chops and sliced courgettes on a baking tray, then toss with 1 tbsp olive oil and season. Grill for 3-5 mins, then turn everything over and cook for 5 mins more or until the lamb is cooked through.

2. Meanwhile, cut the onion into thin halfmoon slices and tip into a bowl with another tbsp olive oil and a good squeeze of lemon juice. Leave to marinate.

3. Tip the chickpeas into a sieve. Pour over boiling water to warm them, then whizz with the remaining oil and half the feta. Add a few tbsps of water to loosen, then season to taste. Serve with the lamb, courgettes and onions, sprinkled with the mint and remaining feta.


Save some for lunch
Make extra and stuff the sliced meat, courgettes and houmous mash into pitta breads the next day for a simple, tasty lunch.

Nutrition per serving

633 kcalories, protein 44g, carbohydrate 23g, fat 41 g, saturated fat 16g, fibre 6g, sugar 3g, salt 1.3 g

Recipe from Good Food magazine, May 2007.

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